Anyone know a cheesecake recipe?

[MrsDribbleDrawers]

check out www.taste.com.au.... i've never had a problem with a recipe... I've been using most of those magazines for upwards of ten years now...

[tired*mummy]

I've made a Toblerone cheesecake & it is just devine.

Base
1 Cup plain choclate biscuit crumns
1/3 cup of butter, melted
1/4 cup ground almonds.
Filling
2 x 250gms blocks of Cream Cheese
1/2 cup castor sugar
200gm Toblerone, melted... milk or dark chocolate whichever you prefer.
1/2 cup thickened cream.
Topping
200gm Toblerone for shaving
METHOD
1. Combine biscuit crumbs, butter & almonds, press into the base of a lightly greased 22cm springform pan. Chill in fridge.
2. Beat the cream cheese for 2 minutes or until smooth. Add sugar, melted toblerone choclate & cream, continue beating until well combined.
3. Pour onto the prepared crumb base & refridgerate for 2-3 hrs or overnight. Serve topped with toblerone shavings.

It is So So Yummy!

[Yummy_Mummy]

i also have the toberlone cheesecake recipe & i would recommend it..i also have a violet crumble recipes aswell..let me know if you want it :D

[Yummy Mummy of 5]

:chef: Black Forest Cheesecake

250g plain chocolate biscuits
125g butter, melted
250g cream cheese, softened
¾ cup (165g) caster sugar
1 tbs lemon juice
3 tsp gelatine
½ cup (125ml) water
300ml thickened cream
425g can pitted black cherries
1 tbs cornflour
1 tbs caster sugar
1 tbs dark rum

Process biscuits until mixture resembles fine breadcrumbs. Add butter, process until just combined. Press crumb mixture evenly over base and side of 21cm spring form tin. Cover; refrigerate 30 minutes until firm.

Beat cheese, sugar and juice in small bowl with electric mixer until smooth and creamy; transfer to a large bowl. Sprinkle gelatine over the water in small heatproof jug; stand jug in small saucepan of simmering water. Stir until gelatine dissolves; cool 5 minutes. Whip cream until soft peaks form, fold into cheese mixture; fold in gelatine mixture.

Drain cherries, reserve ¾ cup of syrup for topping.
Spoon one third of cheesecake mixture into tin. Top with half of the cherries, then continue layering, ending with cheese mixture. Refrigerate 3 hours or overnight, until set.

Mix cornflour and sugar with cherry syrup in a small saucepan. Stir over heat until it boils and thickens. Stir in rum; cool for 10 minutes before using. Spread topping over cheesecake and swirl gently over cheese mixture. Refrigerate until set.